Capellini D'angelo Caprese Recipe

• 1/2 lb Capellini pasta
• 1/2 c. Extra virgin olive oil
• 1 Tbsp. Minced onion
• 1 Tbsp. Minced shallot
• 1 Tbsp. Minced garlic
• 1 stalk celery, peeled and julienned
• 1 x Carrot, peeled and julienned
• 1 sm Leek, white part only, julienned
• 2 Tbsp. White wine
• 5 med Shrimp, shelled, deveined & minced, juice reserved
• 4 x Alaskan King crab legs, shelled & minced, juice reserved
• 6 x Fresh clams, shucked, minced, juice reserved
• 1/2 lb Canned plum tomatoes, liquid removed
• 1 Tbsp. Minced parsley

1. 1.
2. Cook pasta till al dente.
3. Drain and put aside.
4. 2.
5. Meanwhile, heat oil in saute/fry pan.
6. Saute/fry onions, shallots, and garlic for 3 min.
7. Add in other vegetables and saute/fry for 8 min.
8. Add in wine, minced shellfish and juice.
9. Saute/fry for ten min.
10. Add in squashed plum tomatoes for color and simmer for ten min.
11. 3.
12. Toss pasta with sauce and garnish with parsley.
13. Note: This dish demandsthe use of imported pasta.
14. Chef`s recommendation- Fara San Marino Pasta.
15. LELLO
16. WINE: GAVI TENUTA SAN PIETRO

capellini pasta, extra virgin olive oil, onion, shallot, garlic, celery, carrot, only, white wine, shrimp, crab legs, fresh clams, tomatoes, parsley

Taken from cookeatshare.com/recipes/capellini-d-angelo-caprese-99207 (may not work)